Within the language of the Yoruba individuals of Western Nigeria, efo riro means “stirred leaf.” This comforting stew is historically made with shoko leaf, a light bitter inexperienced frequent within the space, nevertheless bizarre spinach makes an acceptable substitute. This recipe, which is customized from Tola Akerele’s The Orishirishi Cookbook, might be made with both oxtail, goat, or bone-in rooster items. Discover the smoked and dried fish (sometimes catfish), floor crayfish, and ponmo at your native African market or on-line by means of Osiafrik; fermented locust beans (generally known as iru in Yoruba) could also be ordered dried from Burlap & Barrel. Efo Riro is historically eaten with swallows— starchy sides like cooked and pounded cassava or yam—nevertheless it will also be loved with rice or another cooked grain.

Featured in “West Africa’s Greatest-Stored Secret.”


Efo Riro (Nigerian-Model Hen Stew with Greens, Spinach, and Iru)

Fermented locust beans lend their specific savory richness to this conventional West African dish.

Yield: serves 6

Time:

1 hour, 50 minutes

For the rooster:

  • 1 3¼-lb. entire rooster, minimize in 10 items
  • 2 medium yellow onions, coarsely chopped
  • 3–4 Scotch bonnet chiles
  • 1 smoked and dried fish, akin to catfish
  • 1 1½-in. piece contemporary ginger, coarsely chopped
  • 3 medium garlic cloves, coarsely chopped
  • 3 rooster bouillon cubes
  • 2½ tsp. kosher salt
  • ¾ tsp. curry powder
  • ¾ tsp. freshly floor white pepper
  • ¾ tsp. dried thyme

For the stew:

  • 8 giant purple bell peppers, stemmed, seeded and coarsely chopped
  • 5 medium plum tomatoes, coarsely chopped
  • 2 medium yellow onions, coarsely chopped
  • 5 Scotch bonnet chiles, stemmed, seeded, and coarsely chopped
  • 2¼ lb. shoko leaf (or substitute contemporary spinach), cleaned
  • Kosher salt
  • 3½ oz. ponmo (dried cow pores and skin)
  • 3½ oz. stockfish
  • ¼ cups plus 2 Tbsp. floor crayfish
  • 3 tbsp. iru (fermented locust beans)
  • 2 tbsp. palm oil
  • 2 vegetable oil
  • 2 rooster bouillon cubes
  • 1 oz. smoked and dried fish, akin to catfish
  • Cooked pounded yam, white rice, or entire grains, to serve

Directions

  1. Put together the meat: To a big pot, add the rooster, onion, chiles, dried fish, ginger, garlic, bouillon cubes, salt, curry powder, white pepper, and thyme. Add simply sufficient water to cowl, then set over medium-high warmth, carry to a boil, then decrease the warmth to take care of a simmer. Cook dinner, stirring sometimes, till the rooster is tender and cooked by means of, about 45 minutes. Take away from the warmth and utilizing tongs, switch the rooster to a big bowl and put aside. Set a positive mesh sieve in a big bowl and pressure the cooking liquid, discarding any solids; set each apart to chill at room temperature.
  2. In the meantime, make the stew: To a blender, add the bell peppers, tomatoes, onions, chiles, and half a cup of water. Mix on excessive till easy and homogenous, about 1 minute. Put aside.
  3. Fill a big pot midway with water and produce to a boil over medium-high warmth. Place a colander within the sink. Working in batches, add the shoko leaves to the pot and blanch till wilted and tender, about 6 minutes. Utilizing tongs, switch the greens to the colander to empty when you proceed cooking the remainder; discard the cooking water. As soon as the spinach is cool sufficient to deal with, squeeze out as a lot extra water as you’ll be able to, then season calmly with salt and put aside.
  4. Return the pot to the range, set over medium warmth, and add the reserved vegetable purée and prepare dinner, stirring sometimes, till barely darkened and thickened, about 5 minutes. Stir within the ponmo, stockfish, crayfish, iru, palm oil, vegetable oil, bouillon cubes, dried fish, and the reserved rooster. Carry to a simmer, then flip the warmth to low, stir within the reserved greens, and prepare dinner, stirring ceaselessly, till the flavors have melded and all the pieces is heated by means of, about 10 minutes.
  5. To serve, ladle the efo riro into bowls and serve with swallows or rice on the aspect.





Source link

Previous articleRump Roast Crock-Pot Recipe
Next articleBrined and Smoked Wild Goose Breast Recipe

LEAVE A REPLY

Please enter your comment!
Please enter your name here